Benefits of a Wireless Restaurant Ordering System

With modern technological advancements influencing all aspects of our lives, the new age mantra of going wireless has caught on with restaurant ordering system. Let’s take a look at the potential advantages of the same.

Streamlined Processes

Since the system works through handheld devices connected to a main POS server, potential errors and omissions in the manual order taking process of the traditional point of sale restaurant are eliminated.

• Wait staff are prompted with a follow up screen to select the modifier options for a particular dish for the customer.

• Data is directly processed to the POS system; omiting all errors during transfer of data.

• No queue up for inputting the manual orders at the POS terminals, saving time and reducing staff requirements.

• The wait staff avoids taking orders of unavailable foodstuffs, as the system prompts the status of stocks while ordering.

• The orders into the kitchen are more evenly spaced out, which avoids overstuffing the kitchen with too many orders at one time.

Increases revenue and reduces input costs for the setup

In a wireless POS restaurant, the staffing approach of the restaurant is more cost effective and efficient. The opportunity to schedule less skilled staff who can serve more tables through up selling and increase revenue through quicker table turns.

• In this system, all the menu options and modifiers are saved on handheld devices which can be easily updated at any time. This leads to reduction in training cost and the reliance on memory, during order taking process.

• The satisfaction levels of restaurant staff increases as they serve more tables, which in turn raises their tips. A stable workforce for the restaurant will reduce acquisition and training costs of new staff.

• It’s also a way to practice the ‘Go Green’ initiative in the restaurant by avoiding the use of pen, pencil and paper.

• It is more energy efficient and cost effective as the number of fixed POS restaurant systems is reduced.

Customer satisfaction

The above listed benefits lead to a higher level of operational efficiency within the restaurant. Now let’s look at things from the perspective of your customer.

• Easy search of all the dishes at the touch of a button makes the customer feel delighted. The visual treat ends up with customers not only choosing their preferred dishes, but also leads them to experiment with a number of options from the menu list. In a nutshell, POS restaurant system ease up the ordering system both for the customers and the table staff.

• The customers get an instant response to their query about ingredients, and nutritional information of the dishes. You are in a better position to gauge the regular customers preferred choices of food and seating.

• The customer either can view the cheque on the handheld device or can be emailed directly from the handheld for their records.

The benefits of wireless order taking system are extensive and many restaurateurs have already implemented this technology, …

Different Types of Hospitality Management Systems

Hospitality management systems are the software that runs your hospitality business. From the food ordering system in your restaurant, to online accommodation booking software, it enables efficient communication and management of your operation, ultimately increasing revenues.

With a range of hospitality management systems to choose from, understanding what is offered is important in order to find the right system that is tailored for your needs and budget. Depending on the type of operation you manage, you should consider the following systems, their advantages and suitability to your company.

Accommodation management software:

Accommodation software packages range from those aimed at B&Bs and small motel owners to ones for running big hotels, clubs and resorts. The basic package offers simple guest and room management, while the more complex ones cover every aspect needed to manage and run a big hotel chain. This includes reservations, service, retail, inventory, staff roster and training, accounting and much more.

Front desk: A front office software package should enable reception staff to keep track of all bookings, state of rooms, guest details and charges, coordinate restaurant reservations for guests, plan housekeeping duties and process guest check-in and check-out. They should also provide a means to communicate effectively with all travel agents and activity operators linked to the system. Features you should look out for include: Reports for arrivals & departures on a specific date. Guest ledger and reservation details, including activities and special requests. Room rates, discounts, package deals, group bookings, etc. Visual schematic of hotel rooms and status. Visual schematic of calendar with room availability. Facility for printing check-in cards for guests. Flexibility in re-assigning guests to different room. Facility to easily add charges to rooms from restaurants, spa, gift shop, etc. Incorporate all payment options upon check-out and print receipt. Print work roster for staff Facilities for storing guest history Communicate efficiently with reservation and travel agents

Housekeeping/maintenance software: Easy-to-use software for the housekeeping and maintenance departments of your accommodation place will increase the efficiency of cleaning and servicing of rooms. Main features of this module will be: Keeping track of room status – dirty, cleaned, inspected, check-ins and check-outs, etc. All information such as number of guests, number of beds, length of stay, special requests (e.g. baby cot, high chair) should be visible to both housekeeping staff and management. Staff can enter maintenance issues as they arise, and those are automatically sent to the maintenance department. Staff can request cleaning materials and toiletries ordered. Staff can keep track of laundry status for uninterrupted linen supply.

Online reservation system: This software package is essential to any accommodation place. It helps you increase direct online bookings instantly. Prospective guests can view hotel rooms (size, choice of beds), availability and prices, plus services and facilities offered. The systems should have instant confirmation of credit card payments or other secure online payment method. After payment of deposit and confirmation by email, guests should be able to login to view or change their reservation details. Cancellation policies should be …

Traditional Food in Colombia – Know Some Facts

Colombia has a privileged location in South America, with part of its coast to the cool Pacific Ocean and part in the Caribbean with its warmer waters. Part of the country has mountains, other part has valleys. Therefore they can grow all kinds of fruits, vegetables and have all kinds of seafood. 

Through its history, Colombia has received influence of the Peruvian and Brazilian cuisine’s tradition, but also from the Japanese and Arabic way of cooking. To this add their own cultural heritage, as the Amerindians also raised different species of animals, with which they could make delicious dishes. And to this variety we also must add the Spanish tradition.

We could say that the Colombian cuisine uses different meats, fishes, plenty of vegetables and lots and lots of exotic and delicious fruits.   Also their delicacies depend on the regions, as food is different in the mountain regions than what is on the coastal regions. Its food is always, anyway, very tasty, with natural flavors, and not too spicy. Colombians also love soups, which are practically a must in each dinner or lunch. But the most important fact is that they love their food done with fresh ingredients, and fresh fruits.

In Colombia people have usually three meals a day. First one, breakfast, before to going to work. The most important meal is lunch. It is a meal consisting of three courses, soup, main dish and a drink, and dessert or fruit. Dinner is very light, taken around 9:30 PM. 

What is more fascinating about Colombia is that all changes according to the region where one is. If in the jungle, or in the coast, or in the valley, people have their own way of dressing, have their different food preferences, their favorite drinks. And this is what makes it such a rich country and so very interesting.

But in all these regions there are some things in common too. They take it very seriously what their food is, the recipes they use and the different techniques are they same as centuries ago, giving them a sense of nationalism, reinforcing the feeling of being all from the same country. Their typical meals are full of tradition and history and they won’t change that.

If we were to name some of the traditional dishes or food of Colombia, we could choose the arepa, the sancocho, the fritanga. Also lots of chicken, beef, fish corn, onions tomatoes, potatoes, rice and several different legumes.

To all this we should add a wonderful cup of coffee, the best in the world!…

Three Reasons Why Thick Wall Foam Cooler Ice Chests Are Better Than Cheap Ones

Whether you are out to enjoy the Spring and Summer seasons or simply need a reliable storage container for fishing and other outdoor fun, selecting a foam cooler or foam ice chest is an economical way to keep food, drinks, or seafood catches cold while you’re out having a good time. However, when selecting which to buy, the wrong choice can lead to serious frustration and even food spoilage. When choosing between the cheaper, thin-wall variety (also known as “promotional coolers”) and the thick-wall versions (popularly referred to as “ice chests”), don’t let the seeming cash savings of the cheaper thin-wall product fool you into thinking you’re necessarily getting a better deal.

If you really want to have a worry-free good time and save money in the long run, avoid the thin-walled foam coolers (although their prices are very tempting) and spend just a little bit more to get a higher quality, thick-walled foam ice chest of a similar quality to the sorts of foam shipping coolers used by seafood and meat shippers. Sure, they may cost you an extra couple bucks, but they’re more than worth it for the following three reasons.

Thick-Wall Ice Chests Are Stronger

Nothing ruins an outing at the beach or park faster than having a cheap, flimsy foam cooler collapse and break on you when you’re trying to lug a load of iced down goodies from your vehicle to the campsite or beach spot. Wouldn’t it be great if you had an insulating container that can handle the heavy-duty load of ice, bottled or canned drinks, and foodstuffs without breaking? Foam ice chests generally come with a wall thickness of 3/4 inch or more, and evenly consistent all around each side of the container. This means greater strength and load reliability. The thicker the container wall, the better off you are because the expanded polystyrene (eps) material doesn’t add significant weight merely because volume is larger and denser.

Thick-Wall Ice Chests Are More Leak Resistant

Many of us tend to throw a loaded cooler on the back seat or carpeted floor board of our vehicle, and none of us enjoy reaching for it after we’ve arrived at our destination only to find that the cooler has leaked all over the place. Fact is that a well-made foam cooler doesn’t tend to leak because it isn’t rushed through the manufacturing process. One that is properly built is “fully fused”, which means the individual eps beads that comprise the body and lid have been thoroughly molded together, a process that prevents water from seeping through. If you take a cheap cooler and a quality ice chest and fill them both with water, you’ll very quickly find “sweat” on the outside of the low quality product while the better one stays dry. With that said, not all brands of foam ice chests are constructed with the same level of quality because some companies care a lot more about customer satisfaction than others.

Thick-Wall Ice Chests Last A

Common Logical Fallacies

Often a prospect spirals into a negative abyss. As a master persuader you need to understand what is happening to your prospect. By having an understanding of your prospects concerns, you will have a greater ability to resolve concerns and close more sales.

1. Faulty Cause: assumes that because one thing follows another, the second thing was definitively caused by the first. Example: Shawn broke his mother’s mirror, and sure enough, he was in a car wreck the next week

2. Sweeping Generalization: assumes that what is true in most cases must be true in all cases. Example: We can’t hire this candidate because he’s an ex-felon, and studies show that most ex-felons experience relapses.

3. Hasty Generalization: assumes that a small piece of information is soundly representative of the whole situation. Example: I don’t like Thai food at all. The food I tried at this one Thai restaurant just was terrible and I was sick for days.

4. Faulty Analogy: assumes that if two things are alike in some ways, they must be alike in all ways. Example: Britney Spears and Christina Aguilera dress the same and sing the same type of music, so they must have very similar personalities.

5. Faulty Sign: assumes that one event is a reliable predictor of another. Example: That guy is wearing a big Starter jacket, has a tattoo, and wears baggy pants. He’s probably a gang member.

6. Tautology: defines an argument in a manner that makes it impossible to disprove. Example: You are a disagreeable person and, if you disagree with me, it will just prove even more how disagreeable you are.

7. Appeal to Authority: justifies an argument by citing a famous or popular person who also supports the argument. Example: Those shoes are great for Michael Jordan, so they’ll be great for me.

8. Slippery Slope: assumes that a particular step invariably leads to similar steps, culminating with a negative outcome. Example: If I let one student hand in their paper late, then I’ll have to let others hand theirs in late, too, and before you know it, everyone will be begging for an extension.

9. Red Herring: attempts to divert attention away from the real issue. Example: When accused by his wife of cheating at cards, Frank says, “Nothing I do ever pleases you. I spent a whole week cleaning out the garage, and then all you did was complain about how I’d reorganized it.”

10. Appeal to Ignorance: uses a person’s inability to disprove a claim as proof that the claim is right. Example: We know there are people living on other planets in other galaxies because no one can prove that there are not.…

Attributes of a Good Caterer

Just like any profession, being a caterer needs a combination of hard work, training and honed skills. In order to succeed in the business you need to have dedication, the right kind of skills to manage a catering business and always ready to all kinds of problems and challenges. Aside from that, you will be dealing with a lot of work that is important in the business from accounting, customer relations and marketing. You will have the necessary knowledge and skills in order to manage everything from the actual catering service to the paper works.

However, a person who is capable of dealing with all the paper works does not make a good caterer. So what makes a good caterer? In a highly competitive business, you need to possess an efficient set of catering skills that is tailored with good characters in order to stand out among competition. You also need to have the following:

Great Cooking Skills– Remember that catering in its most basic level is all about food. A good caterer must possess enough cooking experience. You need plenty of experience in order to know how to make recipe substitutions, plan new menus and safely prepare and transport large amounts of food. You need to impress the customer not only with the decoration and place settings but most importantly the quality of the food.

Comply with food safety Laws – A good caterer must follow the most-up-to-date food safety laws or regulation. Every state has its own law and you need to get familiar with this in order to avoid violating them.

Good Customer Service – You must be good in dealing with clients and must possess traits such as courteous, tactful and diplomatic. It is possible to find difficult clients which you need to impress with the preparation and preparation of the food. If necessary, you need to be good with persuasion at times when you need to change the menu or to substitute ingredients and explaining this to a client is not easy.

Leadership – You need to manage your staff from the cook, servers, cleaners, to dishwashers. Your business will not succeed without proper leadership and good management.

Flexibility and Creativity – A good caterer must be very creative and flexible in order to cope up with unexpected changes in plans. Be aware about food allergies and religious dietary requirements that may affect your cooking methods and menu. Being able to survive these challenges is a true testament of your capabilities.

Attention to details – It is important to have a keen eye to everything. Do not miss simple things that may affect your service from the catering equipment, kitchen utensils and appliances, decoration, table arrangements and food presentation.

In order to succeed in the catering business, you need to have the right skills, knowledge and attitude to face the many challenges and demands the business require. Your attitude towards work will make a big difference between failure and success.…

Restaurant SOP and Training Guide

There are few greater challenges than managing a food and beverage establishment. There are plenty of potential entrepreneurs that seek out business success in this area, only to succumb to the pitfalls that are inherent for the unprepared. Don’t allow your establishment to be such a victim. The key to business success is having a good game plan and the personnel to carry it out. We can help you in both areas.

The first step to success is having a restaurant SOP. Any business has to have a plan of operation in order to deliver its quality service in a consistent and effective manner. This is especially true for a food and beverage organization. Guests want to visit an establishment in which they realize that they will receive excellent service and food with every visit. This is only possible for any establishment that has the procedures in place to accomplish this.

Our restaurant SOP is a comprehensive eBook of procedures and guidelines that can assist a restaurant manager. These procedures can be used intact or adapted to the circumstances of your establishment. In either case, you will have a basis in which to set up a detailed restaurant SOP on how your business will function. These procedures will detail how each facet of your business is to operate and be carried out. This is especially important in regards to guest service. There should be specific guidelines established outlining how personnel will deal with guests.

A well-documented and prepared restaurant SOP will go along way to effectively and efficiently provide for the second facet that is needed in food and beverage management: training. It is imperative that your personnel have the correct training in order to properly be able to carry out the duties of providing your guests with quality services. For a food and beverage establishment, your personnel are the representatives of your services. How well they perform their duties will be a direct reflection on your establishment and a key for return business.

Training, therefore is important to establish a level (and spirit) of competency, proficiency, and teamwork. Communication is also an important factor and knowing how to do so is a vital aspect of training procedures as well. A detailed restaurant training guide will lay out how this is to be done, as well as what types of training (i.e. skills) needs to be imparted to personnel.

We can provide a comprehensive training guide that covers the basic details of what should be imparted to food and beverage personnel. These training points will ensure that the highest degree of professional conduct is provided to personnel. Our training guide can be used in its original format, or adapted for your own customized restaurant training guide.

What should be understood is that these tools are necessary for any food and beverage establishment that wants to be successful. A restaurant SOP and training guidelines are imperative. Knowing what to do and how to do it is what ensures that consumers receive …

Top 3 Cracker Barrel Recipes

Cracker Barrel Chicken And Dumplings Recipe

Chicken and Broth

3 quarts water

1 3-4 pound chicken cut up

1 1/2 teaspoons salt

1 small onion sliced

2 stalks celery, chopped

1 clove garlic, peeled and quartered

1 bay leaf

4-6 whole parsley leaves

1 teaspoon coarsely ground black pepper

1 tablespoon lemon juice

Dumplings

2 cups all purpose flour

1 tablespoon baking powder

1 1/4 teaspoons of salt

1 cup plus 2 tablespoons milk

1. Bring the water to a boil in a large pot. Add the chicken, 1 teaspoon of salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by about one third.

2. When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the vegetables and floating scum. You only want the stock and the chicken, so toss everything else out.

3. Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe-it can be frozen). You may also want to use a smaller pot or a large saucepan for this. Add coarsely ground pepper, the remaining 1/2 teaspoon of salt, and the lemon juice, then reheat the stock over medium heat while preparing the dumplings.

4. For dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Roll the dough out onto a floured surface to about a 1/2 inch thickness.

5. Cut the dough into 1/2 inch squares and drop each square into the simmering stock. Use all of the dough. The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20-30 minutes until thick. Stir often.

6. While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones and remove the skin. Cut the chicken meat into bite-size or a little bigger than bite-size pieces and drop them into the pot. Discard the skin and bones. Continue to simmer the chicken and dumplings for another 5-10 minutes, but don’t stir too vigorously or the chicken will shred and fall apart. You want big chunks of chicken in the end.

7. When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot. Serve with your choice of steamed vegetables, if desired.

Source: Cooking Cache.com

Cracker Barrel Biscuits

8 servings

2 c Bisquick

2/3 c Real buttermilk

1. Work together Bisquick and buttermilk to smooth dough. Dip hand in just enough Bisquick to kneed dough in bowl until smooth and elastic.

2. Shape dough into 16 thin patties, placing 1 atop another forming 8 biscuits in greased 93 round baking pan. Bake at 450 16 to 18 minutes or until golden. …

Natural Soap Colorants

There are many options when it comes to coloring your homemade soap. Artificial colorants are often more vibrant than natural colorants, but many people like the idea of using all-natural ingredients in their soap.

There are also safety concerns with some artificial colorants, and they can have some unanticipated effects on the final soap product. If you decide to use natural colorants for your soap, there are endless possibilities to choose from, and you can give your soap almost any hue you desire.

Many of the natural materials you can use to color soap can be found in your kitchen, or local supermarket, and many are already used to color food and drug products.

These dyes can easily be extracted from fruits, vegetables, spices and even your morning coffee.

For example, beets will yield a dye that is bright purple, and depending on how much you use, will turn your soap pale pink to a deep red. To make the dye, cut the beets into half-inch slices, and boil three cups of beet slices in two cups of water.

Red onions will produce a red dye that will turn your soap reddish-brown; to make the dye you’ll use only the skin, so the onions can be used for cooking later.

Remove the outermost dry layers of skin, and the first moist layer; boil two cups of skins in three cups of water.

Red cabbage, oddly enough, produces an inky blue dye, which can be used to color soap pastel to deep blue.

Shred one head of cabbage, and boil it in two cups of water until the cabbage itself is a pale blue.

If the dye you get using these methods isn’t concentrated enough for your tastes, simply boil the mixture longer to evaporate more water.

Be sure to strain the liquid through cheesecloth before use, to ensure that any vegetable matter is removed.

Typically, you will add your homemade dye at trace, or when hand-milling a batch of cold-process soap.

You can use spices to dye soap as well, but the dye needs to be oil-based, instead of water-based.

Making an oil-based dye from spices involves three simple steps. First, mix two teaspoons of the spice with two tablespoons of oil. Let the spice soak in the oil for a while.

Next, heat the oil and spice mixture in the microwave for one to two minutes. Finally, strain the mixture through cheesecloth, or a coffee filter, to remove the spice particles, and you’ll be left with an oil-based dye that retained the color of the spice you used. Here is a list of some common food-based, homemade dyes, and the colors they will yield in your soap. (Always test dyes before use, to avoid unwanted results in final soap product.)

oAlfalfa – medium green

oAlkanet – deep purple to muted blue

oBeet root – muted pink to red

oGround calendula petals – yellow

oCarrots – yellow to orange

oGround chamomile – yellow-beige

oChlorophyll – medium green

oCinnamon – tan …

A Classic Woodstock Party With 70s Menu Party Dishes

A Woodstock party is a great way to introduce your guests to the days of the hippies, the meaning of protest music and of course some tasty favorites from the seventies. These were the days of casseroles and pop rocks. Your Woodstock guests better come with empty stomachs.

You could start your Woodstock buffet with some very healthy hippie food favorites like your own homemade granola or brown rice and tofu. However, not all of the guests will go for that, so it’s time to look for more classic 70s dishes. Some common appetizers were deviled eggs, stuffed celery and jiffy pop popcorn. You can also look for some Bugles and Fritos to set out for the guests to nibble on. Salad bars were quite popular in the seventies, so get together some salad mix with toppings on the side like the classics, sunflower seeds, Alfalfa sprouts and avocado. Popular dressings in the 70s were French dressing, Russian dressing and Ranch. Continue the classic Woodstock party with Monte Cristo Sandwiches and a tasty cheese fondue. Dessert is the traditional Jell-O mold with pieces of fruit in it.

Monte Cristo Sandwiches

You’ll need the following items for your Woodstock party main dish: 2/3 c. water, 1 sm. Egg, 1/2 tsp. salt, 1/8 tsp. white pepper, 1/8 tsp. yellow food coloring, 2/3 c. all purpose flour, 1 3/4 tsp. baking powder, 8 slices white bread, 4 (1 oz.) slices turkey, 4 (1 oz.) slices Swiss cheese, 4 (1 oz.) slices ham, Oil for frying, and Confectioners sugar.

You can begin your this tasty sandwich for you Woodstock party by mixing the batter. Place water, egg, salt, pepper, and coloring in a bowl. Mix thoroughly. Add flour and baking powder as you mix until the batter is smooth. Chill.

Use the bread, turkey, Swiss cheese and ham to make four sandwiches. Be sure to place the cheese between the ham and the turkey. Cut into fourths and place a toothpick in each quarter.

Heat about 6 inches of oil to 340 degrees in a fryer. Dip the sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown. Remove from oil. Take out toothpicks. Sprinkle with sugar.

The Monte Cristo Sandwich is a very rich treat for your Woodstock party, but it’s quite good with a current sauce. You may definitely want to balance this with a lighter salad bar.…